{Diwali Sweets} Ragi Gur Papdi (A Jaggery Sweet)

2014 Oct 17 - by Shriya

With Diwali coming up and guests/family visiting, it's time to stock up your kitchen with yummy sweets to spread the love. Last year, we featured a simple peda recipe. This year's treat is a Maharashtrian favorite: a sweet made with jaggery (gur) and millet flour (ragi flour).

This dish tastes like ghee and jaggery - so basically, it's got every delicious taste in the book. As an added bonus, it's even gluten free! Gur papdi requires no baking hassle, and it's fairly easy to make. Enjoy!

Ingredients:

(Makes 24 sweets)

1 cup of ragi flour

1/2 cup of powdered jaggery

2 tbsp ghee

2 tsp sesame seeds

2 tsp khus khus (dried poppy seeds)

1 tbsp water

A handful of slivered almonds for garnishing

Prep Time: 30 minutes

Total Time: 8 hours 30 minutes

How-To:

1. Add 1 tbsp of ghee to a frying pan. Allow it to become entirely liquid and heat up.

2. Add the ragi flour to the pan. Roast the flour for 10-15 minutes and let it mix with the ghee.

3. In a separate pan, roast the sesame seeds and khus khus until the mixture turns light brown. This should take about 10-15 minutes too.

4. Mix powdered jaggery into the roasted ragi flour. Add 1 tbsp of water (as needed) to the mixture so it becomes wet like a batter.

5. Mix the roasted sesame seed and khus khus mixture with the ragi flour mixture. Again, add water if the batter seems too dry. It should be thick like brownie batter.

6. Grease an 8 x 12" baking pan with 1 tbsp of ghee. Pour the mixture evenly into the pan.

7. Top the mixture with slivered almonds.

8. Cover the mixture with plastic wrap and allow it to set in the refrigerator overnight.

9. When the mixture is set into a soft, but solid shape, remove it from the refrigerator and slice it into squares. The gur papdi can be kept at room temperature for a few days.